Caribbean Recipes: Double-Marinaded & Double-Coated Fried Chicken, Griddled Jerk Chicken & Coleslaw (Part 2)*
I was over the moon when I was provided with a box of 5 Grace Foods products where I was given the mission to produce creative recipes with the ingredients above. Last week I made callaloo croquettes, sunshine salsa and a super power smoothie see the link here
Before I write about the recipes, one of them has been inspired by a celebrity. I absolutely LOVE Chrissy Teigen (John Legend's wife). I love visiting her blog So Delushious & I have actually made John Legend's best steak marinade in existence (below) and it was AMAZING!!
 |
| Source CelebBuzz |
I am also excited that Chrissy has been working on a cookbook, she is a food pornographer and this cook book will be the sexiest yet..She even twerks with a plate of chicken whilst John keeps saying shake it baby, shake it... it's hilarious! See the video here: Chrissy Teigen balances fried chicken
 |
| Source: Mirror |
 |
| Teaser pics from Cook book, Source CelebBuzz |
Double-Marinaded Double-Coated Fried Chicken
Serves 5-6 people
The technique of brining and coating the chicken in
flavoured flour was inspired by John Legend's Legendary Fried Chicken (below).
The technique of double coating the chicken was based on my personal
preference. I love biting into crispy chicken and this recipe will give you a
secret tip on how to get big crunchy chunks of goodness. I also added my own
take of a buttermilk marinade and OH-EM-GEE this was the most crispiest,
well flavoured, most succulent chicken I've ever had. It fell of the bone so
cleanly and I am SO excited to be sharing this recipe with you.
 |
| Source: So Delushious |
Ingredients
- 11 skinless chicken legs,
- Dunn's River Hot and Spicy Chicken Fry Mix
- Semi-skimmed milk, half a cup
- Sour cream, 1 cup
- Half the juice of a lemon,
- Few shakes of hot sauce,
- Salt to season
- 1 cup flour
- 6 cups water
Marinading
the chicken
In a big glass bowl add the
water and 3 tablespoons of Dunn's River Hot and Spicy Chicken Fry Mix, 1/2
teaspoon of salt and mix. Add the chicken into the brine, cover with cling
film and place in the fridge for 12 hours.
The next morning I drained the water, some of the seasoning
was at the bottom of the bowl (do not get rid of this). Add the sour cream,
milk, lemon juice and a few shakes of Grace's hot pepper sauce (see previous post), mix until the chicken is coated well. The sour
cream was used as an alternative to a buttermilk marinade. Cover and let it sit
in the fridge for around 4-6 hours.
Coating the
chicken
In a flat plate or big bowl add the flour and half a cup of
the hot and spicy mix. My secret to
having crispy chicken is to add around 2 tablespoons of the sour cream marinade
to the flour and mix with a fork, doing this forms lumps in the flour mixture
which means when it's cooked these bits turn EXTRA - yummy!
Use metal tongs to pick the chicken from the marinade, let the excess marinade drip and place the chicken into the seasoned flour. Make
sure you cover all of the chicken and the bone, press down so the mixture
adheres to the chicken.
After you have coated it once, follow the same process again
to double coat it, the chicken should look something like this... can you see what I mean by the big bits of batter!
Heat vegetable oil (I used sunflower oil) in a deep pan
until hot, add 5 chicken legs at a time and cook for around 20-25 minutes, turn
a few times to ensure it is all cooked, it is ready when it's a deep golden
brown colour.
Checking if it's cooked: I took one
of the legs out of the oil, drained it on a kitchen paper towel and cut into it
to ensure it was fully cooked. I then added the rest of the chicken onto a
paper towel to drain the extra oil.
My opinion
on Dunn's Hot and Spicy Chicken Fry Mix: You guys HAVE to try this mix! It's packed with so much flavour, it has
the hint of jerk seasoning and is wonderfully spiced. I think I will be running
out of this product very soon and I will definitely stock up my cupboard with
it!
NOTE: it is very important you do not use skinned chicken legs as the marinade will make it mushy. Alternatively if you don't want to fry it,use an oil spray and spray the chicken legs, ensure you cover the tray with greaseproof paper and cook at 180°C for 40-50 minutes :)
Griddled Jerk Chicken Recipe
Serves 4 people
- Five skinless chicken legs
- Dunn's River Jerk Marinade, half a cup
- Greek yoghurt, half a cup
Method
- Slit the chicken legs
- Add Jerk Marinade and Greek Yoghurt in a bowl and mix until combined, I added Greek yoghurt as it is very spicy. No need to add other spices, marinade for at least 4 hours.
- When you are ready to cook, place a griddle pan on the hob and heat until hot, brush on oil to avoid the chicken from sticking and cook for around 15 minutes, check the chicken is cooked by checking if the juices run clear.
Opinion on Dunn's River Jerk Marinade: I am quite glad I
mixed the marinade with Greek yoghurt, it is very spicy, if you are big on hot
and spicy foods you will like this one, and if you want it hotter omit the
Greek yoghurt!
Healthy Crème
Fraiche Coleslaw
Serves 5-6
- Half white cabbage, sliced thinly
- 2 carrots, grated or julienned
- Crème fraiche, 1.5 cups
Mix until well combined
and to keep in the loop of Caribbean food week follow via Twitter @caribbeanfoodwk
and Facebook: www.facebook.com/caribbeanfoodweek
I really think you should try these recipes. They are to die for If you create any of the recipes please use the #basibeauty tag and I look forward to looking at your creations!!
Kimren xo
Comments
Post a Comment